Best Herbed Deviled Egg Bruschetta Recipes

HERBED DEVILED EGGS

Steps:

• Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
• Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
• Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.

DEVILED EGG BRUSCHETTA

Steps:

• Place the eggs in a pot. Add cold water, covering the eggs by at least an inch.
• Bring the water to a boil over medium-high heat and cover. Immediately remove the saucepan from the heat, and set aside for 8-10 minutes. (Set a timer so you don't forget!)
• Drain the water, then pour cold water over the eggs. When the eggs are cool enough, crack the shells and peel carefully, rinsing off any extra shell from the eggs.
• Chop the eggs, and set aside.
• In a small bowl, combine the yogurt, mustard, pickle juice, dill, salt and pepper. Stir together until combined.
• Pour the wet ingredients on top of the eggs, then stir until just combined.
• Dollop the egg salad on top of toasted bread, and enjoy immediately.

HERBED-BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

HERBED DEVILED EGG BRUSCHETTA

Steps:

• In shallow dish combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board and slice.
• Stir mayo, mustard, remaining herbs, chopped dill pickles, salt and pepper to taste.
• Cut toast diagonally in half and remove crust.
• Spoon the mayo mixture onto each toast triangle.
• Put two egg slices on each.
• Sprinkle with paprika.
• I refrigerated them for about 1 hr before serving and the bread was not at all soggy.